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Shrimp in Garlic Sauce II |
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Serves: 4
Print this Recipe
(Camarónes al Mojo de Ajo II)
Category: Shellfish
Sometimes foods go so well together, every cook has a favorite way of preparing them. Such is the case with shrimp cooked with garlic in Mexico. Several years ago, when I took a group to Puerto Vallarta for a cooking vacation, the house manager of the home we rented really loved to cook. This is his recipe, which has red pepper, oregano, and a common seasoning extract called Maggi, but no wine, as the other version does.
1 1/2 pounds (24 to 30) large shrimp, peeled and deveined, with tails on
3 tablespoons extra-virgin olive oil
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
6 cloves garlic (large), minced
1/2 teaspoon salt, or to taste
1/4 teaspoon dried crushed red pepper
1 teaspoon Maggi seasoning extract or Worcestershire sauce
3 tablespoons fresh lime juice
Lime wedges
1. Put the shrimp in a medium bowl. Add 1 tablespoon of the oil and oregano. Toss to coat the shrimp. Heat the remaining oil in a large heavy skillet over medium-high heat until it shimmers. Add the garlic and cook, stirring, until it starts to turn golden, about 1 minute. Add the shrimp all at once and cook, stirring, until the shrimp are pink and curled, about 2 to 3 minutes total.
2. Add the salt, crushed pepper, Maggi, and lime juice. Cook, stirring 1 minute. Serve the shrimp at once, scraping the juices from the pan over the shrimp. Garnish with lime wedges.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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